You're actually not supposed to do that thing where you break it and it just breaks at its weakest point. Its "eakest point" will just end up beign wherever your fingers decide it to be. It's better to just cut off 1.5-2in from the bottom for all of them.

Our current favourite is to roast it with some of the Maldon salt, and a thinly sliced lemon. The lemon adds a nice flavour without being overpowering, and the Maldon gives it that nice crunchy salt bite without being overpowering like the Kosher.

Mmmmm, yeah! I've been making this on the grill for years! Easiest way to do this recipe, like others have said, is in a gallon zipper bag. My favorite addition is fresh lime juice. Squeeze the juice of one or two limes into the bag after the salt, olive oil and pepper, zip it shut and shake, shake, shake. Excellent when grilled until crisp! Almost candied. This is a must for all our summer BBQ's.
Another goodie is to shmear goat cheese or cream cheese onto pepper quarters, or mini pepper halves, and grill until cheese has a touch of gold on edges.
Broiling both will achieve same deliciousness.

I just discovered this website while searching for a roasted asperigus recipe. Just the title, "Cooking for Engineers" gave me the biggest laugh of the day. The nicely organized recipe cards are a hoot. I am a 45 year old female engineer who does just fine with cookbooks, but I'm bookmarking this site!

Thanks to Michael and Chef Emeril I found the perfect (and easy) enhancement.

After rolling the (2 pounds) asparagus in the oil and dusting with salt and freah ground pepper I minced 2 garlic cloves on top and rolled some more. I mixed it in as best I could and roasted at 425 deg F for 15 minutes. I turned the oven off and left it in for 2 more minutes.

On top of the stove I squeezed 1/2 small lemon over the asparagus and mixed it together with the roasted garlic. I intended to leave the last half for my wife who works late. Not a chance this tme!

I grabbed the asparagus (with clean hands) and ate it starting at the tips. I discovered that eating it this way I could easily detect when to stop at any tough ends. I had only cut off 1 inch earlier not knowing where the toughness begins. This resolved the problem of tough asparagus ends. Should I have used a fork? No way!